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Gnocchi (hand made pasta) in Marinara sauce!

Gnocchi in Marinara Sauce

If you are a lover of Italian flavours like me, then you must be familiar with what gnocchi is. Gnocchi is soft Italian dumplings or pasta which is made with soft dough of boiled potatoes, flour and seasoning. Dough is rolled and shaped into small ovals. Gnocchi is then poached in boiling water and added in desired sauce. Sauce can be as simple as brown butter with sage, pesto, marinara and alfredo. Italian food is all about simple flavours. Basil, tomatoes, extra-virgin olive oil, garlic are one of the staples of Italian pantry.

Like any other recipe, gnocchi has many variations. Some recipes call for semolina, eggs, bread-crumbs too. It really depends on how you want to make it. You can experiment and even add spinach, pumpkin, ricotta, mascarpone. This recipe which I have used is eggless and gnocchi comes out beautiful.

Marinara sauce is a classic Italian sauce. Marinara is just so wonderful. It is made using blanched tomatoes which are puréed and then cooked. Blanching gives this sauce it's creaminess and incredible colour. It can be made fast with basic ingredients and taste is exceptional. Deep freeze in jars and use as a pizza sauce or add any pasta to it to make a complete meal.

INGREDIENTS

1 cup boiled and grated potatoes

5 Tbsp plain flour (maida)

1 cube amul cheese- grated

1/2 tsp- black pepper

METHOD

Combine all the ingredients and knead in a dough lightly.

Dust the board. Take small portions of dough and shape in cylindrical rolls which are about 2 cm thick.

Using a knife or plastic scrapper, cut off small pieces and lightly run fork over each gnocchi.

In a deep sauce pan, add salt to water and bring it to boil. Add gnocchi in boiling water.

Once it rises to the top, touch with fingers and check if they are firm and not loosing shape. If firm, using a slotted spoon remove from water and keep aside.